Skip to main content

The Science of Food - Marty Jopson ****

This is a tasty little volume, packed with kitchen-based science. I must admit, when I saw that the author was the One Show's science expert and Marty Jopson's author photo has that 'Hey, I'm a mad scientist, kids!' look, my heart fell - I was sure the book would be the written equivalent of a 'Wow, look, aren't I clever, I can make this go bang!' science show - but, in fact, it's packed full of (appropriately) meaty scientific content.

I was really pleased that Jopson didn't stick purely to the chemistry of cooking, but launched with the working of some familiar kitchen gadgets - there was genuinely fascinating reading to be had about apparently humdrum equipment in the form of the physics and materials science of a knife and chopping board. And Jopson took us into industrial kitchens too, to reveal, for example, the remarkable process required to make puffed wheat.

Inevitably, the chemistry of cooking - how, for example, proteins denature and emulsions like mayonnaise work - are well covered too. Though interesting, this is probably the least inspiring part of the book, as it involves covering similar ground on how long chain molecules react to heat, water or each other several times.

There's plenty more, though, despite this being the kind of book you can read on a reasonable length train journey. Again, for example, going against the 'TV scientists are superficial' grain, Jopson gives a really well balanced view on artificial sweeteners and the implications of the many studies using them. He points out, for example, that the studies sometimes quoted showing those using sweeteners don't lose weight because they eat more to compensate is from rat experiments - the studies based on people are inconclusive. 

Later, we've got the science of taste, from chocolate to sprouts, and so it goes on. Food is certainly the linking factor, but by no means all of the book is just about food, and that's a real strength. One of the last sections looks at some aspects of using science to improve crops - here's the only part it seemed there was an obvious omission, as it would have been a good point to re-examine the GM foods debate.

All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information.


Hardback:  

Kindle:  
Using these links earns us commission at no cost to you

Review by Brian Clegg

Comments

Popular posts from this blog

The Science of Being Human - Marty Jopson *****

It might seem at first sight that a book titled 'The Science of Being Human' is about biology (or anthropology) - and certainly there's an element of that in Marty Jopson's entertaining collection of pretty-well freestanding articles on human science - but in reality a better clue comes from the subtitle 'why we behave, think and feel the way we do.'

What Jopson does is to pick out different aspects of the human experience - often quite small and very specific things - and take us through the science behind it. I often found that it was something I really wasn't expecting that really caught my fancy. The test with this kind of book is often what inspires the reader to tell someone else about it - the first thing I found myself telling the world was about why old 3D films used to give you a headache, but modern ones tend not to. (It's about the way that in the real world, your eyes swivel towards each other as things get closer to you.)

It's irresisti…

The Crowd and the Cosmos - Chris Lintott ****

We tend to have a very old fashioned idea of what astronomers do - peering through telescopes on dark nights. In reality, not only do many of them not use optical telescopes, but almost all observations are now performed electronically. Chris Lintott does a great job of bringing alive the realities of modern astronomy, and the way that the flood of data that is produced by all these electronic devices is being in part addressed by 'citizen scientists' - volunteer individuals who check image after image for interesting features.

Inevitably, all this cataloguing and categorising brings to mind Ernest Rutherford's infamous quotation along the lines of 'all science is either physics or stamp collecting.' This occurred to me even before Chris Lintott brought it up. Lintott defends the process against the Rutherford attack by pointing out that it can be a useful starting point for real, new research. To be fair to Rutherford, I think this misses the great man's poin…

Artificial Intelligence - Melanie Mitchell *****

As Melanie Mitchell makes plain, humans have limitations in their visual abilities, typified by optical illusions, but artificial intelligence (AI) struggles at a much deeper level with recognising what's going on in images. Similarly in some ways, the visual appearance of this book misleads. It's worryingly fat and bears the ascetic light blue cover of the Pelican series, which since my childhood have been markers of books that were worthy but have rarely been readable. This, however, is an excellent book, giving a clear picture of how many AI systems go about their business and the huge problems designers of such systems face.

Not only does Mitchell explain the main approaches clearly, her account is readable and engaging. I read a lot of popular science books, and it's rare that I keep wanting to go back to one when I'm not scheduled to be reading it - this is one of those rare examples.

We discover how AI researchers have achieved the apparently remarkable abiliti…